Description
Make easy, fresh salsa and crispy chips at home for your next gathering. This recipe is a perfect party starter that everyone will love.
Ingredients
- Tomatoes: 4 large, ripe
- Onion: 1/2 medium, finely chopped
- Jalapeño pepper: 1, seeded and minced (adjust to your spice preference)
- Cilantro: 1/2 cup, chopped
- Lime juice: 2 tablespoons, fresh
- Salt: 1/2 teaspoon, or to taste
- Corn Tortillas: 12
- Vegetable Oil: For frying
Instructions
- Prepare the salsa: Combine chopped tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well.
- Taste the salsa and adjust seasoning if needed. Set aside to let flavors meld.
- Prepare the chips: Stack 5-6 corn tortillas. Cut them into wedges (usually 6 or 8 wedges per tortilla).
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Carefully fry the tortilla wedges in batches until they are golden brown and crisp. Do not overcrowd the pan.
- Remove chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Sprinkle the hot chips lightly with salt immediately after frying.
- Serve your fresh homemade salsa with the warm, crispy chips.
Notes
- For a smoother salsa, you can pulse the ingredients briefly in a food processor.
- If you prefer baked chips, brush the wedges lightly with oil and bake at 375°F (190°C) for 10-15 minutes, flipping halfway.
- The salsa tastes best if you let it rest for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook Salsa, Deep Fry/Bake Chips
- Cuisine: Mexican/Tex-Mex Inspired
Nutrition
- Serving Size: 1/2 cup salsa and 6 chips
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: To be determined
- Trans Fat: Negligible
- Carbohydrates: Approx. 30g
- Fiber: Approx. 4g
- Protein: Approx. 5g
- Cholesterol: 0mg